Rivers Native Soup Recipe

We are happy to bring to you Chef Tokoni’s Rivers native soup recipe. She specializes in elegant presentation of traditional and ethnic dishes. We are sure you will enjoy her posts.

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A bowl of Rivers native soup with cocoyam as thickener always brings a broad smile to my face and fun memories…

Or come to think of it, the memories are not all fun memories as my mum always made me pound the boiled cocoyam. I hated that.

Rivers native soup recipe
A scene from a market in Port Harcourt courtesy of @Chalizlens on Instagram

 

I loved the fun part (eating  this deliciousness), but I really  didn’t like the stress I had to go through in preparing this dish. So I looked for a way around it (the pounding, I mean).

Today, I am happy to share with you a quick and effective way of getting your cocoyam (thickener) ready…and without pounding too.

‘Iku fulo’, which is what the Ijaw people of Southern Nigeria (particularly Rivers state) call this dish, is Rivers native soup which makes use of red cocoyam as thickener. It is accompanied by the freshness of the sea food (periwinkles, prawns, mollusk etc.)

You might enjoy these Asun recipes.

 

Port Harcourt - Rivers native soup
Photo courtesy of @Ovyay on Instagram

 

The rich flavour makes it a prized and special meal, which is mostly served at ceremonies and important occasions.

I hope you try this Rivers native soup and if you do, let me know what you think.

xo

 

Print Recipe
Rivers Native Soup Recipe (Iku Fulo)
Rivers native soup recipe
Course Main Dish, Soups
Cuisine Ijaw, Nigerian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Course Main Dish, Soups
Cuisine Ijaw, Nigerian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Rivers native soup recipe
Instructions
  1. Prep your ingredients: Peel the cocoyam and boil till it can be pierced through easily with a fork. Cut the fish into pieces and wash, clean the seafood and set aside. Blend the red onion and fresh pepper separately (for easy control the amount of pepper in the soup. Wash and blend the crayfish. Wash meat thoroughly and season with salt¸ knorr cube, fresh or dried pepper and diced onions (preferably do this earlier and leave for about 30mins to marinate) then cook till meat is tender.
  2. Heat up the palm oil and sauté the chopped onion, pour in blended pepper, onions and seasoning (salt to taste and knorr cube)
  3. Lower the heat, add the meat ( tender by now) dried fish, stock fish and let it fry slightly. Add blended crayfish
  4. The Cocoyam should have completely cooked by now, pound to a smooth paste. I don't like pounding, so here's my quick, easy and reliable "way to go" method: blend the Cocoyam with water above the cocoyam to a smooth paste
  5. Add it to the boiling pot of soup stir occasionally to avoid lumps.
  6. Add your sea foods ( prawns, periwinkle, mollusk) these should be added just a few minutes before the soup is finally ready ( to retain crunch and freshness)
  7. Finish off by adding freshly chopped Uziza. Scent leaf can also do ( sometimes, I add both leaves for an extra, unique taste.
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Tokoni Wakama IreneA food enthusiast and photographer, Tokoni wakama Irene is passionate about preserving the authenticity of African delicacies, ensuring that our cultural identity as regards food isn’t lost with the infusion of the western culture.

She hails from Okrika in Rivers state of Nigeria and loves to cook, write and travel.

 

 

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